Apricot Bourbon Cocktail Recipe

Happy Hour: Apricot Smash

This garden-to-glass cocktail pays homage to what I consider to be the most underrated Spring fruit of all time: the apricot. There's only a short window of time in May when these stone fruits are ripe, plump, and bursting with sweet juice; after that, they turn mealy and flavorless. Make the most of their short-lived season with a cocktail that highlights the fruit's floral, honeysuckle-like flavor. This tipple, which is inspired by the classic whiskey smash, calls for just apricots, agave, lemon, and bourbon. Got four ingredients and five minutes? Then make the apricot smash.

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17 weeks

I went to college in northern New Hampshire and fresh apple cider was always available in the fall. A favorite fall and winter cocktail up there (I went when the drinking age was still 18), was something we called an Apple Smasher. It was about 2 oz of bourbon in a 12 oz cup (hey, it was college) topped off with cold, unfiltered apple cider and sometimes a dash of lemon juice. You could also heat the cider and serve it warm with a little sugar and cinnamon. Great for those after-, or sometimes pre-, football game parties!